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Dining with the Chef

In this episode, tamagoyaki sandwiches, a dish that has seen rising popularity of late, is on the menu. The standard Japanese egg sandwich is generally thought of as being made with chopped egg and mayonnaise, but in the Kansai region of western Japan, sandwiches made with omelets are common as well. Recently, this type of egg sandwich is becoming a popular trend in Tokyo, and chef Rika makes her own tamagoyaki sandwich with a thick omelet for a filling meal. For the sides, she prepares fried chicken wing kara-age that uses nam pla sauce for a finishing touch, and a simple yet nutritious carrot soup.

Upcoming Airdates

Dining with the Chef

The theme for this episode is "cutting." In the world of Japanese cuisine, cutting is counted as a cooking technique alongside other techniques like grilling or stewing. They'll introduce some of the cutting techniques found in Japanese cuisine that help to bring out the best of the ingredients. The simplest cutting of all can be found in sashimi, one of the most famous examples of Japanese cuisine. To make sashimi, they will use cutting techniques developed over the years to make raw fish both delicious and beautiful.

  • 2018-11-22T22:30:00-08:00
    NHK-WRLD
  • 2018-11-23T04:30:00-08:00
    NHK-WRLD
  • 2018-11-23T10:10:00-08:00
    NHK-WRLD

Dining with the Chef

Discover the basics of Japanese cuisine with professionals. Chef Saito provides easy guidance for making authentic dishes, while Chef Rika gives helpful advice on quick and stylish cuisine.

  • 2018-11-29T22:30:00-08:00
    NHK-WRLD

Dining with the Chef

  • 2018-11-30T03:30:00-08:00
    KCET-HD

Dining with the Chef

  • 2018-12-07T03:30:00-08:00
    KCET-HD

Dining with the Chef

  • 2018-12-14T03:30:00-08:00
    KCET-HD